Stuffed Pork Tenderloin in two ways

Don Marco · Jun 7, 2009

Howdy...

Heres my Sundays Dinner.Stuffed 2 small pork tenderloins with the following
ingredients :

-Cream Cheese stuffed cherry peppers, sun dried tomatoes and Raichlens mediterranean rub.

-Cream Cheese mixed with Bell Pepper, Pepper slices, sund dried tomatoes and Raichlens mediterranean rub

Wrapped both with bacon, tied it and then rubbed again.
Cooked on the Big Green Egg at about 300 F with some Olive wood.

I also had the mini egg going for some roasted pancetta and miniature asparagus wich makes an awesome side dish when topped with grated parmesan cheese.

Mighty good eats !

Cheers !

DM

Rick's Tropical Delight · Jun 7, 2009

excellent! where'd you get the sassy sauce?

McClung · Jun 7, 2009

Great job! Excellent attention to detail with the greens!

Don Marco · Jun 7, 2009

Rick's Tropical Delight said:
where'd you get the sassy sauce?

Its available via a german online store.
Pretty good stuff

DM

ezmuny13 · Jun 7, 2009

looks good,like the mix of colors

thirdeye · Jun 7, 2009

Great looking tenderloins. When I use cream cheese, mine are noticeability sloppier than yours :biggrin:.

I've not noticed that heavy duty cooking grate before, what's the story behind that?? Is is cast or bar stock.

Don Marco · Jun 7, 2009

thirdeye said:
I've not noticed that heavy duty cooking grate before, what's the story behind that?? Is is cast or bar stock.

I cut this one out of a Char griller cast iron firebox grate. Fits perfectly in the mini.

DM

appliancedude · Jun 7, 2009

excelent eats

rolf · Jun 17, 2009

Wahnsinn, how do you do all that?

Ed Dubaine · Jun 17, 2009

Another great post!

Big George's BBQ · Jun 17, 2009

That looks really good. Your posts are always awesome

millsy · Jun 17, 2009

Are they German fatties?They look great.I will be going one this weekend if I can cut the meat even like you.Is there any tricks to cutting the meat that way?

Phesant · Jun 17, 2009

DM that looks out of this world

...... Ok realy good.

great as always....mmmmm ..... hungry again..... thanx :evil: :biggrin::biggrin::biggrin:

Don Marco · Jun 19, 2009

millsy said:
Is there any tricks to cutting the meat that way?

I cut the tenderloin right in the center downwards until its almost cut in two. Then i cut towards each side (90 degrees) and open up the tenderloin like a book. This makes for the largest surface area you can get out of one of those pieces.

DM

Wampus · Jun 19, 2009

Beautiful plate. Really nice lookin' tenderloins.
I KNEW I should have waited until after lunch to open this thread. Now it's gonna be a looooooong wait!!:-D

Ross in Ventura · Jun 19, 2009

Great looking meal Don

Ross

Papa Legba · Jun 19, 2009

Excellent. If I could go somewhere and order that for dinner tonight I would.

So you prepared the tenderloin with just a knife and didn't pound it out at all? Well done. I can already picture myself butchering a few before I get that right.

Stuffed Pork Tenderloin in two ways

Don Marco

is Blowin Smoke!

Rick's Tropical Delight

Guest

McClung

Guest

Don Marco

is Blowin Smoke!

ezmuny13

Knows what a fatty is.

thirdeye

somebody shut me the fark up.

Don Marco

is Blowin Smoke!

appliancedude

Knows what a fatty is.

rolf

Full Fledged Farker

Ed Dubaine

Guest

Big George's BBQ

somebody shut me the fark up.

millsy

is Blowin Smoke!

Phesant

Babbling Farker

Don Marco

is Blowin Smoke!

Wampus

somebody shut me the fark up.

Ross in Ventura

is One Chatty Farker

Papa Legba

Guest

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